NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp arrowroot powder

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole sprouted grain bun

4 slices dill pickles

1 leaf butter lettuce

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated.

• 2

  In a separate small plate, whisk together the arrowroot powder, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it through the arrowroot mixture until evenly coated.

• 4

  Heat the avocado oil in a non-stick skillet over medium-high heat.

• 5

  Place the chicken in the skillet and cook for 5-6 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees Fahrenheit.

• 6

  While the chicken cooks, lightly toast the sprouted grain bun in a separate pan or toaster.

• 7

  Assemble the sandwich by placing the butter lettuce on the bottom bun, followed by the cooked chicken and dill pickles.